This is an easy way to keep grilled swordfish (or tuna or halibut) moist. If I have them, I throw a few fresh peach halves on the grill while the fish cooks and use those in a grilled peach salsa to serve along with the halibut. —cheese1227
- Serves 4
6-ounce swordfish steaks (about 1-inch thick)
full-fat commercial mayonnaise
1 to 2 teaspoons
finely minced garlic
Canola oil for oiling the grill
In This Recipe
- Pat dry swordfish steaks.
- Mix together mayonnaise, sriracha, garlic, lime zest and juice. Apply a thin coat of this glaze on both sides of each piece of fish. Keep fish refrigerated while you prep the grill.
- Preheat grill on high. Take care to clean the grill grates well with a steel brush. When the grates are piping hot, use a paper towel soaked in canola oil to lubricate the grill grates.
- Grill swordfish steaks until just cooked through, about 5 minutes on each side. Serve hot.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.